Pumpkin-Sage Shrimp

We made this as an appetizer for our Halloween party, but it would be just as good over a bed of linguine noodles.  The original recipe called for bay scallops, but we chose to use shrimp instead because we couldn’t get scallops.  Since we’re in Colorado, finding fresh seafood can sometimes be a challenge, but based on the way our guests gobbled them up, shrimp seemed to be a fine alternative.

Pumpkin-Sage Shrimp

Pumpkin-Sage Shrimp

Ingredients

  • 1 1/2 lbs Raw Shrimp – medium size, peeled and de-veined
  • 1 stick (8 tbsp) Softened Unsalted Butter
  • 1 1/2 tbsp Unsalted Butter
  • 1/4 cup Canned Pure Pumpkin
  • 1 tbsp Fresh Sage – chopped
  • 1/4 tsp Salt
  • 1 Lemon – cut in half

Instructions

In a bowl or food processor, combine the softened butter, pumpkin, sage, and salt.  Whisk or pulse until smooth.  Add a 1/2 tablespoon of butter to a large skillet over medium-high heat.  Add 1/3 of the shrimp to the skillet, making sure that the shrimp aren’t crowded, and cook until pink, about 2 to 4 minutes.  Stir in 2 tablespoons of the pumpkin-sage butter and a squeeze of lemon juice.  Remove the shrimp from skillet and repeat the steps until all of the shrimp has been cooked.  Serve warm or at room temperature with picks.

Pumpkin-Sage Butter

Pumpkin-Sage Butter

Sauté Shrimp

Sauté Shrimp

Stir in Pumpkin-Sage Butter

Stir in Pumpkin-Sage Butter

Shrimp Sautéed in Pumpkin-Sage Butter

Shrimp Sautéed in Pumpkin-Sage Butter

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7 Responses to Pumpkin-Sage Shrimp

  1. Dalia Gala says:

    Mmmm, yum! Making it (some time, when I’m finally not busy with exams!).

    Liked by 1 person

  2. Ooh this looks super yummy!

    Liked by 1 person

  3. This was delicious! And the party was fun! Great way to show off the beautiful remodel. Glad it was finished in time for the party. 🙂

    Liked by 1 person

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